Best 6 Stovetop Beef Burgundy Boeuf À La Bourguignonne Recipes

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**Beef Burgundy (Boeuf Bourguignon): A Classic French Dish Made Easy**

Indulge in the rich flavors of Beef Burgundy, a beloved French dish that combines tender beef, earthy mushrooms, and the bold taste of red wine. This classic recipe will take you on a culinary journey to the heart of Burgundy, France, where it originated. With step-by-step instructions and a detailed ingredient list, our recipe promises an authentic and delicious Beef Burgundy experience.

In this guide, we'll walk you through the process of preparing this timeless dish, ensuring that every bite is a perfect balance of flavors. We'll also provide variations and tips to customize the recipe to your liking. Whether you're a seasoned cook or a beginner, our Beef Burgundy recipe will inspire you to create a memorable meal that will impress your family and friends.

Our comprehensive guide covers everything you need to know about making Beef Burgundy, from selecting the right cut of beef to choosing the perfect red wine. We'll also discuss the importance of browning the meat and vegetables, and how to achieve that perfect sauce that brings all the flavors together.

With our detailed instructions and helpful tips, you'll be able to master this classic French dish and enjoy a taste of Burgundy in your own kitchen. So, gather your ingredients, prepare your cooking tools, and let's embark on a culinary adventure with Beef Burgundy.

Let's cook with our recipes!

BOEUF A LA BOURGUIGNON



Boeuf a la Bourguignon image

Provided by Food Network

Time 4h

Yield 6 servings

Number Of Ingredients 28

3 cups dry red wine
2 cups beef stock
1/4 cup brandy
1 large onion, quartered with the root end attached
2 carrots, cut into 3-inch pieces
4 cloves garlic, sliced
12 sprigs parsley
1 teaspoon dried thyme
1 teaspoon dried rosemary
10 black peppercorns
4 whole cloves
4 allspice berries
1 bay leaf
3 pounds well-marbled beef chuck, cut into 2 1/2-inch pieces
8 ounces slab bacon
6 tablespoons unsalted butter, plus 1 tablespoon softened
1 tablespoon olive oil
Kosher salt and freshly ground black pepper
All-purpose flour, for dredging, plus 1 tablespoon
1 tablespoon tomato paste
1 pound pearl onions, blanched and carefully peeled
Pinch sugar
1 pound small cremini or button mushrooms
1 tablespoon flour
Parsley-Rimmed Croutons, recipe follows
6 slices firm white bread, crusts removed, cut into 6 circles
3 tablespoons melted unsalted butter
1/4 cup very finely minced fresh parsley leaves

Steps:

  • In a large bowl, combine the red wine, beef stock, brandy, onion, carrots, garlic, parsley sprigs, thyme, rosemary, peppercorns, cloves, allspice, and bay leaf and stir well. Add the beef and stir. Refrigerate, covered, overnight.
  • Drain the beef and reserve the marinade and vegetables separately. Pat the beef dry with paper towels. Set the beef and vegetables aside.
  • Preheat the oven to 275 degrees F.
  • Remove the outer rind of the slab bacon. Cut the bacon into lardons: 1 inch long strips about 1/4- inch thick. In a small saucepan, cover the lardons and the rind with cold water and bring to a boil. Lower the heat, and simmer for 3 minutes. Drain the lardons and rind, pat them dry, and reserve both.
  • Heat 2 tablespoons of butter and olive oil in a large Dutch oven over medium heat. Add the lardons and cook, stirring, until crisp and their fat has rendered. Using a slotted spoon, transfer the lardons to paper towels to drain.
  • Season the beef with salt and pepper, dredge in the flour, and shake off any excess.
  • Raise the heat to high and, working in batches, brown the beef. Using a slotted spoon, transfer the beef to a plate. Pour off all but 1 tablespoon of fat and return to high heat. Add the reserved vegetable mixture and tomato paste and cook, stirring occasionally, until well browned, about 5 minutes.
  • Return all of the browned beef to the pot. Add the reserved marinade liquid, and reserved bacon rind. Bring to a boil and season with salt and pepper. Transfer the stew to the oven and cook, covered, until the beef is very tender, about 3 hours.
  • Remove the stew from the oven. Using a slotted spoon, transfer the beef to a plate. Strain the liquid and discard the solids. Return the beef and strained broth to the Dutch oven with the lardons.
  • Put the pearl onions in a skillet with 1 tablespoon of butter and the sugar. Cover the onions with water and season with salt and pepper. Simmer the onions over medium-high heat until almost tender. Raise heat to high, and reduce the cooking liquid to about 2 tablespoons. Continue to cook the onions, shaking the pan over the heat, until the onions are golden brown and glazed. Transfer the onions to the stew.
  • Heat 3 tablespoons of butter in another skillet over medium-high heat. Add the mushrooms and season with salt and pepper. Cook the mushrooms, tossing often, until golden brown, about 7 minutes. Transfer the mushrooms to the stew.
  • In a small bowl, cream together the tablespoon of softened butter with the tablespoon of flour. Roll the mixture into pea-sized pieces.
  • Bring the stew to a simmer and, while stirring gently, add enough beurre manie, bit by bit, to lightly thicken the sauce.
  • Divide the stew among 6 shallow soup plates and garnish each with a crouton. Serve immediately with pasta or boiled potatoes.
  • Preheat the oven to 400 degrees F. Brush both sides of the bread with the butter and arrange them on a baking sheet. Bake the croutons until golden brown. Dip the edges of the bread in the stew to moisten; then in parsley to lightly coat the edges.
  • Yield: 6 croutons

BEEF BOURGUIGNON



Beef Bourguignon image

Tender fall apart chunks of beef simmered in a rich red wine gravy makes Julia Child's Beef Bourguignon an incredible family dinner. Slow Cooker, Instant Pot/Pressure Cooker, Stove Top and the traditional Oven method included! Easy to make, every step is worth it.

Provided by Karina

Categories     Dinner

Time 3h15m

Number Of Ingredients 18

1 tablespoons extra-virgin olive oil
6 ounces (170g) bacon, (roughly chopped)
3 pounds (1 1/2 kg) beef brisket, trimmed of fat ((chuck steak or stewing beef) cut into 2-inch chunks)
1 large carrot (sliced 1/2-inch thick)
1 large white onion, (diced)
6 cloves garlic, (minced (divided))
1 pinch coarse salt and freshly ground pepper
2 tablespoons flour
12 small pearl onions ((optional))
3 cups red wine (like Merlot, Pinot Noir, or a Chianti -- for a milder sauce, use only 2 cups of wine)
2-3 cups beef stock ((if using 2 cups of wine, use 3 cups beef stock))
2 tablespoons tomato paste
1 beef bullion cube, (crushed)
1 teaspoon fresh thyme, (finely chopped)
2 tablespoons fresh parsley, (finely chopped (divided))
2 bay leaves
1 pound fresh small white or brown mushrooms, (quartered)
2 tablespoons butter

Steps:

  • Preheat oven to 350°F (175°C).
  • Heat the oil in a large dutch oven or heavy based pot. Sauté the bacon over medium heat for about 3 minutes, until crisp and browned. Transfer with a slotted spoon to a large dish and set aside.
  • Pat dry beef with paper towel; sear in batches in the hot oil/bacon fat until browned on all sides. Remove to the dish with the bacon.
  • In the remaining oil/bacon fat, sauté the carrots and diced onions until softened, (about 3 minutes), then add 4 cloves minced garlic and cook for 1 minute. Drain excess fat (leave about 1 tablespoon in the pan) and return the bacon and beef back into the pot; season with 1/2 teaspoon coarse salt and 1/4 teaspoon ground pepper. Sprinkle with flour, toss well and cook for 4-5 minutes to brown.
  • Add the pearl onions, wine and enough stock so that the meat is barely covered. Then add the tomato paste, bullion and herbs. Bring to a simmer on the stove.
  • Cover, transfer to lower part of the oven and simmer for 2 to 3 hours, or until the meat is fall apart tender (adjust the heat so that the liquid simmers very slowly).
  • In the last 5 minutes of cooking time, prepare your mushrooms:Heat the butter in a medium-sized skillet/pan over heat. When the foam subsides, add the remaining 2 cloves garlic and cook until fragrant (about 30 seconds), then add in the mushrooms. Cook for about 5 minutes, while shaking the pan occasionally to coat with the butter. Season with salt and pepper, if desired. Once they are browned, set aside.
  • Place a colander over a large pot (I do this in my clean kitchen sink). Remove the casserole from the oven and carefully empty its contents into the colander (you want to collect the sauce only). Discard the herbs
  • Return the beef mixture back into the dutch oven or pot. Add the mushrooms over the meat.
  • Remove any fat off the sauce( if any) and simmer for a minute or two, skimming off any additional fat which rises to the surface.
  • You should be left with about 2 1/2 cups of sauce thick enough to coat the back of a spoon lightly. If the sauce is too thick, add a few tablespoons of stock. If the sauce is too thin, boil it over medium heat for about 10 minutes, or until reduced to the right consistency.
  • Taste for seasoning and adjust salt and pepper, if desired. Pour the sauce over the meat and vegetables.
  • If you are serving immediately, simmer the beef bourguignon for 2 to 3 minutes to heat through.Garnish with parsley and serve with mashed potatoes, rice or noodles.
  • To serve the following day, allow the casserole to cool completely, cover and refrigerate.The day of serving, remove from refrigerator for at least an hour before reheating. Place over medium-low heat and let simmer gently for about 10 minutes, basting the meat and vegetables with the sauce.

Nutrition Facts : Calories 673 kcal, Carbohydrate 17 g, Protein 56 g, Fat 32 g, SaturatedFat 11 g, Cholesterol 169 mg, Sodium 620 mg, Fiber 2 g, Sugar 7 g, ServingSize 1 serving

STOVETOP BEEF BURGUNDY (BOEUF À LA BOURGUIGNONNE )



STOVETOP BEEF BURGUNDY (BOEUF À LA BOURGUIGNONNE ) image

Categories     Soup/Stew     Beef     Stew     Quick & Easy     Wheat/Gluten-Free     Dinner

Yield 8 servings

Number Of Ingredients 11

1 pound stew meat, pre-cubed.
1 bottle of cabernet, merlot, or burgundy red wine. (I usually employ the "if I were a rich man" variety, meaning that "if I were a rich man" I would never drink something that cheap. I don't drink wine with this stew, because the wine I use is so low quality.)
Two to three parsnips (giant, white carrots).
One tiny can of tomato paste (of which you will use about a tablespoon).
One potato.
1 medium onion.
1 green pepper.
1/4 teaspoon of garlic powder, or a teaspoon of chopped garlic cloves.
Two cans of pre-cooked mushroom bits and pieces (or use your preferred variety and quantity. This stew cooks long and slow on the stovetop, so there's time for the mushrooms to cook.)
Olive Oil.
Salt to taste.

Steps:

  • Clean and chop onion, parsnips, and green pepper. Put parsnips in a little water in a microwave safe dish, and cook until they begin to become tender in your microwave. (This speeds preparation.) Bake one, medium potato in microwave, let it cool, and remove the skin, then chop into small cubes,mash, and set aside. (You will eventually want this to break up entirely in the stew to thicken it when you add it at end, so mashing the cubes with a fork is a good idea before adding it to stew.) Introduce olive oil and stew beef into a large stew pot on stovetop on medium heat and begin to brown beef on the outside. Add onion and green pepper strips and cook until onion begins to soften. Add mushrooms, and wait until mushrooms begins to soften (if you aren't using pre-cooked mushrooms from a can), then add entire bottle of wine to stew pot. Turn the heat down to medium low. Add partially cooked parsnips, and put a lid on this. Let it slow cook until beef becomes tender, stirring occassionally. This may take up to an hour or so. (Stew meat will remain tough unless slow cooked over a low heat for a long time. If slow cooked long enough, it will become very tende.) When you are near the end, add garlic and salt to taste. When beef is done, Add your mashed potato and stir it into stew until it disappears. This should thicken the stew via the potato starch. At the very end, add about a tablespoon of tomato paste. (Use more or less to your taste. If you add more tomato paste, you can add "Italien" to the end of the French name). Bon Appe'tit!

BEEF BOURGUIGNONNE FOR A CROWD



Beef Bourguignonne for a Crowd image

Posted in response to request. This is a hearty, low sodium version of a classical stew. The recipe is from a Medical Center in San Francisco.

Provided by TishT

Categories     Stew

Time 3h45m

Yield 50 serving(s)

Number Of Ingredients 19

12 lbs lean beef, well trimmed,cut into 1 inch cubes
2 tablespoons paprika
2 1/2 tablespoons oil
3 1/2 ounces flour
1 1/2 teaspoons marjoram or 1 1/2 teaspoons basil
1 1/2 teaspoons thyme
1/2 teaspoon pepper
2 1/2 lbs onions, chopped
1 1/2 lbs carrots, sliced
12 ounces celery, diced
3 1/2 cups water or 3 1/2 cups no-salt-added beef broth (divided)
1 1/2 tablespoons fresh gingerroot, grated (optional)
3 tablespoons garlic, minced
1 1/2 bay leaves
5 1/2 cups Burgundy wine
1/2 cup reduced-sodium soy sauce
1 2/3 lbs fresh mushrooms, sliced (optional)
6 1/2 lbs noodles
1/2 cup parsley, chopped

Steps:

  • Dry meat cubes well and coat with paprika.
  • In a large, heavy pot, heat oil and brown meat.
  • Mix together flour, marjoram or basil, thyme, and pepper and sprinkle over meat.
  • Continue to brown for 10 minutes more.
  • In another pot, cook onions, carrots, and celery in a little of the salt-free broth or water.
  • Add vegetables to the meat with ginger root (if desired), garlic, bay leaves, wine, remaining water or broth, and soy sauce.
  • Simmer for 2 1/2-3 hours or until beef is tender Fifteen minutes before stew is done, add sliced mushrooms (if desired) Cook noodles and drain.
  • Serve a No.6 dipper of stew over 1 cup of noodles.
  • Garnish with parsley.

BOEUF BOURGUIGNON



Boeuf Bourguignon image

Boeuf bourguignon may be made 1 day ahead. Cool, uncovered, then chill, covered (it tastes even better made ahead because it gives the flavors time to develop). If making ahead, it's easier to remove fat from surface after chilling.

Categories     Soup/Stew     Beef     Mushroom     Onion     Stew     Dinner     Bacon     Brandy     Red Wine     Winter     Peanut Free     Tree Nut Free     Soy Free

Yield 8 servings

Number Of Ingredients 21

1/4 pound thick-sliced bacon
3 pounds boneless beef chuck
1/3 cup all-purpose flour
2 tablespoons vegetable oil
4 1/2 tablespoons unsalted butter
1/2 cup brandy
1 (4-inch) piece of celery
4 fresh parsley stems (no leaves)
4 fresh thyme sprigs
2 bay leaves (not California)
2 cloves
2 onions, finely chopped
3 large garlic cloves, finely chopped
2 carrots, cut into 1/4-inch-thick slices
1 tablespoon tomato paste
1 (750-ml) bottle dry red wine (preferably Burgundy or Côtes du Rhône)
1 pound small (1 1/2-inch) boiling onions or pearl onions
1pound mushrooms, quartered if large
Accompaniment: peeled boiled potatoes tossed with butter and parsley
Special Equipment
kitchen string

Steps:

  • Cook bacon in boiling salted water 3 minutes, then drain.
  • Pat beef dry and season with salt and pepper. Divide flour and beef between 2 (1-quart) sealable plastic bags, seal, then shake to coat meat.
  • Heat 1‚ tablespoons oil and 1 1/2 tablespoons butter in a wide 6- to 8-quart heavy pot over moderately high heat until hot but not smoking, then brown beef well on all sides in 2 or 3 batches, without crowding, adding remaining ‚ tablespoon oil as needed. Transfer to a bowl.
  • Pour off any excess oil from pot, then add brandy to pot. Deglaze by boiling over high heat 1 minute, stirring and scraping up brown bits, then pour over beef.
  • Tie celery, parsley, thyme, bay leaves, and cloves together with kitchen string to make a bouquet garni (tuck cloves into celery so they don't fall out).
  • Heat 1 tablespoon butter in cleaned pot over moderately high heat until foam subsides, then sauté bacon, stirring, 2 minutes. Add chopped onions, garlic, and carrots, then sauté, stirring, until onions are pale golden, about 5 minutes. Add tomato paste and cook, stirring, 1 minute. Add wine, meat with juices, and bouquet garni and simmer gently, partially covered, until meat is tender, 3 1/2 to 4 hours.
  • While meat simmers, blanch boiling onions in boiling salted water 1 minute and drain in a colander. Rinse under cold running water, then peel.
  • Heat 1 tablespoon butter in a 3-quart heavy saucepan over moderately high heat until foam subsides, then saut boiling onions, stirring occasionally, until browned in patches. Season with salt and pepper. Add 2 cups water (1 1/2 cups if using pearl onions), then simmer, partially covered, until onions are tender, 15 to 20 minutes. Boil, uncovered, stirring occasionally, until liquid is reduced to a glaze, 5 to 10 minutes.
  • Heat remaining tablespoon butter in a large nonstick skillet over moderately high heat until foam subsides, then saut mushrooms, stirring, until golden brown and any liquid mushrooms give off is evaporated, about 8 minutes. Season with salt and pepper.
  • Stir onions and mushrooms into stew and cook 10 minutes. Remove bouquet garni and skim any fat from surface of stew. Season with salt and pepper.

BOEUF BOURGUIGNON A LA JULIA CHILD



Boeuf Bourguignon a La Julia Child image

This is the classic, adapted from "Mastering the Art of French Cooking." A wonderful dish, raising the simple stew to an art form and quite simple to make -- even though the instructions look long. Use Simple Beef Stock, the recipe for which is posted on this site. Use a wine that you would drink -- not cooking wine. And the better the cut of beef, the better the stew. As the beef is combined with braised onions and sauteed mushrooms, all that is needed to complete your main course is a bowl of potatoes or noodles and lots of good bread for the sauce.

Provided by Chef Kate

Categories     Stew

Time 5h

Yield 6 serving(s)

Number Of Ingredients 25

6 ounces bacon, solid chunk
1 tablespoon olive oil
3 lbs lean stewing beef, cut into 2-inch cubes
1 carrot, peeled and sliced
1 onion, peeled and sliced
1 teaspoon salt
1/4 teaspoon pepper, freshly ground
2 tablespoons flour
3 cups red wine (a full bodied wine like Bordeaux or Burgundy or Chianti)
2 -3 cups beef stock (Simple Beef stock is posted on the site, unsalted and defatted)
1 tablespoon tomato paste
2 garlic cloves, mashed (you may choose to add more)
1 sprig thyme (or 1/2 teaspoon dred thyme)
1 bay leaf, preferably fresh
18 -24 white pearl onions, peeled
1 1/2 tablespoons unsalted butter
1 1/2 tablespoons olive oil
1/2 cup beef stock
salt & fresh ground pepper
1 bay leaf
1 sprig thyme
2 sprigs parsley
1 lb mushroom, quartered
2 tablespoons unsalted butter
1 tablespoon olive oil

Steps:

  • First prepare the bacon: cut off the rind and reserve.
  • Cut the bacon into lardons about 1/4" thick and 1 1/2" long.
  • Simmer the rind and the lardons for ten minutes in 1 1/2 quarts of water.
  • Drain and dry the lardons and rind and reserve.
  • Pre-heat the oven to 450°F.
  • Put the tablespoon of olive oil in a large (9" - 10" wide, 3" deep) fireproof casserole and warm over moderate heat.
  • Saute the lardons for 2 to 3 minutes to brown lightly.
  • Remove to a side dish with a slotted spoon.
  • Dry off the pieces of beef and saute them, a few at a time in the hot oil/bacon fat until nicely browned on all sides.
  • Once browned, remove to the side plate with the bacon.
  • In the same oil/fat, saute the onion and the carrot until softened.
  • Pour off the fat and return the lardons and the beef to the casserole with the carrots and onion.
  • Toss the contents of the casserole with the salt and pepper and sprinkle with the flour.
  • Set the uncovered casserole in the oven for four minutes.
  • Toss the contents of the casserole again and return to the hot oven for 4 more minutes.
  • Now, lower the heat to 325°F and remove the casserole from the oven.
  • Add the wine and enough stock so that the meat is barely covered.
  • Add the tomato paste, garlic and herbs and the bacon rind.
  • Bring to a simmer on the top of the stove.
  • Cover and place in the oven, adjusting the heat so that the liquid simmers very slowly for three to four hours.
  • The meat is done when a fork pierces it easily.
  • While the meat is cooking, prepare the onions and mushrooms and set them aside till needed.
  • For the onion, if using frozen, make sure they are defrosted and drained.
  • Heat the butter and oil in a large skillet and add the onions to the skillet.
  • Saute over medium heat for about ten minutes, rolling the onions about so they brown as evenly as possible, without breaking apart.
  • Pour in the stock, season to taste, add the herbs, and cover.
  • Simmer over low heat for about 40 to 50 minutes until the onions are perfectly tender but retain their shape and the liquid has mostly evaporated.
  • Remove the herbs and set the onions aside.
  • For the mushrooms, heat the butter and oil over high heat in a large skillet.
  • As soon as the foam begins to subside add the mushrooms and toss and shake the pan for about five minutes.
  • As soon as they have browned lightly, remove from heat.
  • To Finish the Stew:.
  • When the meat is tender, remover the casserole from the oven and empty its contents into a sieve set over a saucepan.
  • Wash out the casserole and return the beef and bacon to it (discarding the bits of carrot and onion and herbs which remain in the sieve).
  • Distribute the mushrooms and onions over the meat.
  • Skim the fat off the sauce and simmer it for a minute or two, skimming off any additional fat which rises to the surface.
  • You should be left with about 2 1/2 cups of sauce thick enough to coat a spoon lightly.
  • If the sauce is too thick, add a few tablespoons of stock.
  • If the sauce is too thin, boil it down to reduce to the right consistency.
  • Taste for seasoning.
  • Pour the sauce over the meat and vegetables.
  • If you are serving immediately, place the covered casserole over medium low heat and simmer 2 to 3 minutes.
  • Serve in the casserole or on a warm platter surrounded by noodles, potatoes or rice and garnished with fresh parsley.
  • If serving later or the next day, allow the casserole to cool and place cold, covered casserole in the refrigerator.
  • 20 minutes prior to serving, place over medium low heat and simmer very slowly for ten minutes, occasionally basting the meat and vegetables with the sauce.

Nutrition Facts : Calories 911, Fat 54.3, SaturatedFat 20.2, Cholesterol 202.9, Sodium 1168.6, Carbohydrate 27.1, Fiber 4.5, Sugar 11, Protein 56.6

Tips:

  • Use high-quality beef. Look for chuck roast or short ribs that are well-marbled, as this will help to ensure that the meat is tender and flavorful.
  • Brown the beef in batches. This will help to prevent the beef from stewing and ensure that it gets a nice brown crust.
  • Use a good quality red wine. The wine will add depth and flavor to the stew, so it's important to choose one that you enjoy drinking.
  • Simmer the stew for at least 2 hours. This will allow the flavors to develop and the meat to become tender.
  • Serve the stew over mashed potatoes or egg noodles. This will help to soak up the delicious sauce.

Conclusion:

Beef Burgundy is a classic French dish that is perfect for a special occasion. It is a rich and flavorful stew that is sure to impress your guests. With a little planning and effort, you can easily make this dish at home. So next time you're looking for a special meal to make, give Beef Burgundy a try.

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